Wild Rice Pancakes with Smoked Trout and Creme Fraiche
From: Better Homes and GardensThese savory make-ahead pancakes can be frozen. When thawed, they form a mini edible plate for smoked trout appetizers.
Servings: Makes 10 servings.
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Ingredients
1/2 cup milk
1/3 cup cornmeal
1/3 cup all-purpose flour
1/4 cup butter, melted
1-1/2 cups cooked wild rice, drained and cooled
2 egg yolks
1/2 tsp. kosher slat
1/2 tsp. ground black pepper
1 Tbsp. snipped fresh parsley
2 egg whites
Clarified butter or canola oil
4 6-ounce smoked trout, broken into pieces (or thinly sliced smoked salmon)
1/2 cup creme fraiche or dairy sour cream
2 ounces caviar (optional)
2 Tbsp. fresh snipped chives
Directions
1. In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.
2. Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.
3. Place pancakes on a serving platter. Top each with some smoked trout, a little creme fraiche, caviar (if desired), and a sprinkle of chives. Makes 10 servings.
4. Make-Ahead Tip: Pancakes may be prepared ahead and refrigerated several hours or overnight. Warm on a cookie sheet in a 300 degree F oven for 10 minutes.
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